Enchilada Stuffed Shells

Name: Enchilada Stuffed Shells
Yield: 8 servings
Ingredients: 5 ozs jumbo pasta shells, cooked; 1 lb ground chicken breast skinless; 1/2 cup onions, chopped; 15 ozs enchilada sauce; 1/2 tsp salt; 1/4 tsp basil; 1/4 tsp oregano; 15 ozs fat-free refried beans; 4 ozs cheddar cheese, shredded

Adapted from Quick Cooking Magazine

5 ozs jumbo pasta shells, cooked
1 lb ground chicken breast skinless
1/2 cup onions, chopped
15 ozs enchilada sauce
1/2 tsp salt
1/4 tsp basil
1/4 tsp oregano
15 ozs fat-free refried beans
4 ozs cheddar cheese, shredded

Preheat oven to 350. Prepare a 11"x7" dish with cooking spray; set aside. In a skillet, cook chicken and onions until chicken is no longer pink. Add enchilada sauce, salt, basil, and oregano. Cook until heated through. Place a tablespoon of refried beans in each cooked pasta shell, then a half tablespoon chicken mixture. Place filled shells into prepared dish. Pour any remaining chicken mixture over top. Sprinkle cheese evenly over top. Cover and bake for 25 minutes.

Posted: 6/30/2011

Mexican

Rated by 0 users (0.00)

WW Points^* : 5.13

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 253 Calories from Fat 68 (27%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g	16%
Sodium 756mg	32%
Potassium 0mg	0%
Total Carbohydrate25g	8%
Dietary Fiber 3g	12%
Sugars 2g
Protein 22g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.